Pumpkin Biscotti

I found another new biscotti recipe that I must share. Throughout the fall pumpkin spice is all the rage. That’s why this Pumpkin Biscotti dipped with chocolate is the perfect combination!

Pumpkin Biscotti

4 tablespoons softened unsalted butter

2/3 cups sugar

1 1/2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/2 cup pumpkin puree

2 cups flour

1 bag of dark chocolate chips

1-2 teaspoons heavy cream or milk

Preheat the oven to 350 degrees. Lighting grease a baking sheet and set aside.

In a medium bowl, beat the softened butter, sugar, spices, baking powder and salt. Add in the egg and pumpkin, then the flour. Mix until just combined.

Divide the dough in half. Place one half onto the greased baking sheet and shape it into a long log. Repeat with the second half of the dough. Pat them into long rectangles. Bake for 25 minutes. Remove from the oven and let sit 10 minutes.

Starting at one end, cut into 1-inch biscotti pieces. Arrange pieces on a baking sheet and bake for another 10 to 12 minutes per side. Remove from the oven and place on a wire rack. Cool completely.

In a small bowl, add the dark chocolate and a couple of teaspoons of milk or cream. Microwave for 30 second increments until fully melted. Either dip the ends or spread the sides of the biscotti with chocolate. Cool completely before enjoying!